George Foreman GR80 - Manual (Page 32)

Herbed Roasted Chicken (5-6 lb. chicken)
Herb Rub
2-3 Tablespoons dried rosemary
1 Tablespoon peppercorns
2-4 Tablespoons salt
2 Tablespoons thyme (dried)
2-3 Tablespoons dried parsley
1 5-6 lb. chicken
• Clean out the inside cavity of the chicken. Remove skin if desired.
• Pat the surface dry with a paper towel.
• Combine all of the rub ingredients.
• Rub the ingredients onto the surface of the chicken.
• Place the chicken on Rotisserie Bar with Meat Tines.
• Tie cooking string around chicken to hold in legs so they do not
touch the Heating Element in the Rotisserie.
• Place chicken onto the Rotisserie Bar with Meat Tines.
• Set Timer for 1-1/2-2 hours and Temperature for 350˚.
• Close Rotisserie Oven Cover.
• Cooking will begin when Start/Pause button is pressed.
Honey Pineapple Pork Roast
Marinade
1/4 cup tamari or light soy sauce
1/4 cup white vinegar
1/4 cup extra virgin olive oil
1/4 cup fresh or canned (packed in juice) crushed pineapple
2 Tablespoons honey
2 Tablespoons finely chopped ginger
2 garlic cloves (finely chopped)
1 3-4 lb. Pork Roast
• Soak a 3-4 lb. boneless, trimmed and tied pork roast in mari-
nade for 4 hours.
• Place on Rotisserie Bar with Meat Tines. Set Timer for 1 hour and
15 minutes to 1 hour and 45 minutes and temperature for 350˚.
• Close Rotisserie Oven Cover.
• Cooking will begin when Start/Pause button is pressed.
• You may want to use drippings for basting during the last 45
minutes of cooking. Baste periodically every 10-15 minutes.
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